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Green Goddess Vegan Broccoli Soup + Kale Chips
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4.73 from 29 votes

Green Goddess Vegan Broccoli Soup

This Green Goddess Vegan Broccoli Soup is topped with kale chips and packed with leafy greens - you won't even notice it's dairy-free!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Soup
Cuisine: American
Servings: 6 servings
Calories: 159kcal

Ingredients

  • 2 tbsp coconut oil
  • 1 small yellow onion diced
  • 1 leek cleaned and sliced
  • 2 cloves garlic minced
  • 1 head broccoli
  • 2 cups vegetable broth
  • 1 head of kale chopped and divided
  • 3 tbsp flour
  • 2 cups non dairy milk I used almond milk but coconut milk works too
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp red pepper flakes
  • Pumpkin seeds for garnish

Kale chips

  • 2 cups kale chopped
  • 1 tbsp olive oil
  • Salt & pepper to taste

Instructions

  • Preheat oven to 400 F. Wash and chop kale, then dry thoroughly before tossing 2 cups of it with 1 tbsp olive oil, massaging oil into leaves and seasoning with salt before spreading onto a parchment-lined baking sheet. Set aside for now.
  • Melt coconut oil in a large pot on med-high heat. Saute onions, leek and garlic. Whisk in flour, then gradually add your non-dairy milk, salt and pepper, whisking until thickened.
  • Stir in vegetable broth, then add broccoli, bringing to a boil then simmering for 5 min until broccoli is tender.
  • Remove from heat, and stir in 2 cups of chopped kale, letting cool for about 15 min before pureeing vegetables in a blender (I used my Vitamix for this one!)
  • While waiting for the soup to cool, you can make your kale chips! Bake them in the preheated oven for 7-8 min, checking and flipping them every couple minutes so they don't burn. When they're crispy, remove them from the oven and set aside to top your soup with.
  • Puree your soup in a blender, then serve with pumpkin seeds and kale chips garnished on top. Enjoy!

Notes

Massage the kale chips with olive oil and salt beforehand.
Use any dairy-free milk like almond milk or coconut milk.
Store the soup in the fridge for up to 3 days then reheat on the stovetop or in the microwave.
Keep the leftover kale chips in an airtight glass container at room temperature.
Freeze this soup in mason jars, glass containers or Ziploc bags for up to 2 months. Thaw in the fridge overnight then reheat.

Nutrition

Calories: 159kcal | Carbohydrates: 18g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Sodium: 862mg | Potassium: 544mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4276IU | Vitamin C: 132mg | Calcium: 212mg | Iron: 2mg